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Villa Creek Restaurant Review: Chef Tom Fundaro was one of the area’s early proponents of local products, an approach that takes fun twists and turns through his interpretations of regional cuisine. Some dishes definitely lean towards a comfort food concept, but his touch is also light enough to let the ingredients be the star. Favorites have included everything from house-made sausage with local sheep’s milk cheese to Hatch chile verde and even fried chicken and waffles topped with seared peaches. For dessert, head straight for the steamed chocolate cake with salted caramel gelato. The bustling bar overlooking the city square fills up fast (enjoy a margarita with such treats as grilled padron peppers and poutine with hand-cut fries and from-scratch gravy), but you can also sit on the back patio or in the high-ceilinged, Mission-style dining room. The wine list celebrates local labels and Rhônes, including the Villa Creek Cellars wines, and there are several microbrews on tap.